Chicken and Bacon Caesar salad
Photography Nick Tresidder.
This Cezar salad is ideal not only for weekday lunch but also is a perfect addition to dinner. Remember to pour the dressing just before serving.
Serves: 4
INGREDIENTS
Dressing
1⁄2 cup good quality, bought mayonnaise
2 tablespoons fresh lemon juice
1 clove garlic, crushed
3 tablespoons freshly grated Parmesan
1⁄2 teaspoon Worcestershire sauce
1-2 dashes Tabasco sauce, optional
sea salt and freshly ground pepper
To assemble
2 single, boneless chicken breasts, skin off
8 slices streaky bacon
1 avocado, peeled
lemon juice
1 large cos lettuce
Parmesan
METHOD
Dressing: Whisk all the dressing ingredients in a bowl and season, adding more lemon juice if needed.
Chicken: Cut the chicken in half horizontally to give two even, thin pieces. Brush 1 tablespoon of the dressing onto both sides of the chicken. Season.
Heat a little olive oil in a non-stick sauté pan and cook the chicken for 2-3 minutes each side until cooked through and the juices run clear. Transfer to a plate and cool. Wash the pan, reheat and cook the bacon until golden and crisp. Drain on kitchen towels.
To assemble: Slice the chicken thinly on the diagonal. Slice the avocado and squeeze over a little lemon juice to stop it browning. Place 2 large cos lettuce leaves in each of four containers.
Top with the sliced chicken, avocado and bacon.
To serve: Pour the dressing into a jar for transporting. Keep chilled and drizzle the salads with dressing, grate over Parmesan and give a grind of pepper just before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Chicken Larb]()
RecipeChicken Larb
Article by Claire Aldous![Brunch Salad of Roasted Shallots, Bacon, Croutons and Soft Boiled Eggs]()
RecipeBrunch Salad of Roasted Shallots, Bacon, Croutons and Soft Boiled Eggs
Article by Claire Aldous![Broad Bean and Fennel Salad with Crisp Bacon, Goats Cheese and Mint Dressing]()
RecipeBroad Bean and Fennel Salad with Crisp Bacon, Goats Cheese and Mint Dressing
Article by Claire Aldous![Chicken, Pepperdew and Green Bean Salad]()
RecipeChicken, Pepperdew and Green Bean Salad
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.